Salmon on Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices salmon fillet (s) approx. 130 g each, skinless
- 2 teaspoons lemon juice
- salt and pepper
- 1 leek (approx. 300 g)
- 100 g mun bean sprouts or other sprouts your choice
- 1 medium onion (s)
- 1 clove garlic
- 2 tablespoon oil (rapeseed oil)
- 6 tablespoon vegetable broth
- 2 tablespoon crème double (crème légère)
- 0.5 ½ bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Rinse the salmon fillet with cold water, pat dry and drizzle with lemon juice on both sides, then season with salt and pepper.
- Clean and wash the leek and cut into thin rings. Sprinkle the sprouts and let them drain. Peel and finely dice the onion and garlic.
- Heat 1 tablespoon of oil in a saucepan. Fry the onion, garlic and leek over a medium heat for about 5 minutes while stirring. Pour in the broth, add the sprouts and sauté over medium heat for 3 minutes. Salt and pepper, then add the crème légère.
- Heat 1 tablespoon of oil in a pan and fry the salmon in it for about 3 minutes on each side.
- Now chop the parsley and mix it with the vegetables. Serve immediately with the salmon.
- Serve with small jacket potatoes or fried potatoes.
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